WO2024025408A1

WO2024025408A1 - Steviol glycoside compositions with improved properties

Info

Publication number: WO2024025408A1
Application number: PCT/MY2023/050057
Authority: WO
Inventors: Avetik Markosyan; Kasi SUNDARESAN; Saravanan A/l RAMANDACH; Mohamad Afzaal Bin HASIM; Maryam SAYEED; Khairul NIZAM BIN NAWI; Siddhartha Purkayastha; Adams BERZINS
Original assignee: Purecircle Sdn Bhd; Corn Products Development, Inc.
Priority date: 2022-07-29
Filing date: 2023-07-27
Publication date: 2024-02-01

Abstract

Disclosed herein are edible compositions comprising a steviol glycoside composition comprising 5-30 wt% rebaudioside M (reb M), 15-35 wt% rebaudioside AM (reb AM), and 10-25 wt% rebaudioside N2 (reb N2) based on the total amount of steviol glycosides in the edible composition, wherein the edible composition has improved solubility and/or foaming characteristics.

Description

STEVIOL GLYCOSIDE COMPOSITIONS WITH IMPROVED PROPERTIES

TECHNICAL FIELD

[0001] Disclosed herein are edible compositions comprising steviol glycosides and having improved foaming and/or solubility characteristics.

BACKGROUND

[0002] Natural caloric sugars, such as sucrose, fructose and glucose, are utilized to provide a pleasant taste to food and beverages. Sucrose, in particular, imparts a taste preferred by consumers. Although sucrose provides superior sweetness characteristics, it is caloric. Noncaloric or low caloric sweeteners have been added to food and beverages, such as carbonated beverages, to satisfy consumer demand.

[0003] For example, steviol glycosides from Stevia Rebaudiana plant (e.g., Rebaudioside A) have been used in place of sucrose. However, steviol glycosides can cause excessive and persistent foaming in beverages, particularly in carbonated beverages. Such foaming problems can significantly increase cost and time and reduce throughput volumes. Further, foaming of carbonated beverages during manufacturing leads to loss of CO2 during filling. Additionally, low solubility of traditional steviol glycoside compositions may impede their formulation into beverage syrups and other concentrates. Therefore, a need exists for steviol glycoside compositions having improved solubility and/or foaming characteristics.

SUMMARY

[0004] Described herein are edible compositions comprising a steviol glycoside composition comprising 5-30 wt% rebaudioside M (reb M), 15-35 wt% rebaudioside AM (reb AM), and 10-25 wt% rebaudioside N2 (reb N2) based on the total amount of steviol glycosides in the edible composition, wherein the edible composition has a foam height of at least about 1 % less than a foam height of a rebaudioside (reb A) sweetened control composition that does not contain the steviol glycoside composition, a foam stability that is at least about 1 % less than a foam stability of a reb A sweetened control composition that does not contain the steviol glycoside composition, or a combination thereof.

[0005] Also described are edible compositions comprising a steviol glycoside composition comprising 5-30 wt% rebaudioside M (reb M), 15-35 wt% rebaudioside AM (reb AM), and 10-25 wt% rebaudioside N2 (reb N2) based on the total amount of steviol glycosides in the edible composition, wherein the edible composition has improved solubility compared to a reb M sweetened control composition that does not contain the steviol glycoside composition, improved solubility compared to a reb D sweetened control composition that does not contain the steviol glycoside composition, or a combination thereof.

[0006] Also described are dry blends of steviol glycosides comprising 5-30 wt% reb M, 15-35 wt% reb AM, and 10-25 wt% reb N2 on a dry basis based on the total amount of steviol glycosides in the blend, wherein the steviol glycosides have a combined water solubility of up to 20% at 21°C.

[0007] The foregoing summary is illustrative only and is not intended to be in any way limiting. In addition to the illustrative aspects, embodiments, and features described above, further aspects, embodiments, and features will become apparent by reference to the drawings and the following detailed description.

DETAILED DESCRIPTION

[0008] The definitions of certain terms as used in this specification are provided below. Unless defined otherwise, all technical and scientific terms used herein generally have the same meaning as commonly understood by one of ordinary skill in the art to which the present technology belongs.

[0009] The following terms are used throughout as defined below.

[0010] As used herein and in the appended claims, singular articles such as “a”, “an”, and “the” and similar referents in the context of describing the elements (especially in the context of the following claims) are to be construed to cover both the singular and the plural, unless otherwise indicated herein or clearly contradicted by context.

[0011] Recitation of ranges of values herein are merely intended to serve as a shorthand method of referring individually to each separate value falling within the range, unless otherwise indicated herein, and each separate value is incorporated into the specification as if it were individually recited herein. [0012] All methods described herein can be performed in any suitable order unless otherwise indicated herein or otherwise clearly contradicted by context.

[0013] The use of any and all examples, or exemplary language (e.g., “such as”) provided herein, is intended merely to better illuminate the embodiments and does not pose a limitation on the scope of the claims unless otherwise stated. No language in the specification should be construed as indicating any non-claimed element as essential.

[0014] As used herein, the term “about” in reference to a number is generally taken to include numbers that fall within a range of 1%, 5%, or 10% in either direction (greater than or less than) of the number unless otherwise stated or otherwise evident from the context (except where such number would be less than 0% or exceed 100% of a possible value).

[0015] As used herein, “essentially free” refers to less than about 5 wt%, less than about 4 wt%, less than about 3 wt%, less than about 2 wt%, less than about 1 wt%, less than about 0.5 wt%, less than about 0.1 wt%, less than about 0.05 wt%, less than about 0.01 wt%, or free of the component.

[0016] As used herein, “edible” refers to suitable and/or safe to be eaten.

[0017] As provided herein, in any embodiment the composition may be a liquid or semi-solid. In any embodiment, the composition may be a beverage. As used herein, “beverage” refers to any drinkable liquid or semi-liquid, including for example flavored water, soft drinks, fruit drinks, coffee-based drinks, tea-based drinks, juice-based drinks, milk-based drinks, carbonated or non-carbonated drinks, alcoholic or non-alcoholic drinks, enhanced sparkling beverages, cola, lemon-lime flavored sparkling beverage, orange flavored sparkling beverage, grape flavored sparkling beverage, strawberry flavored sparkling beverage, pineapple flavored sparkling beverage, ginger-ale, soft drinks and root beer.

[0018] As used herein, “carbonated composition” refers to a composition comprising carbon dioxide gas. Examples of the carbonated composition include beverages such as sodas, nonalcoholic beverages, and alcoholic beverages. Specific examples include, but are not limited to, sparkling beverages, cola, diet cola, ginger ale, soda pop, and carbonated water provided with a fruit juice flavor. [0019] As used herein, “Brix” refers to the sugar content of an aqueous solution in terms of sucrose, based on the total composition. One degree Brix is 1 gram of sucrose in 100 grams of solution. Brix of a steviol glycoside (e.g., rebaudioside) may be calculated from the degree of sweetness relative to sucrose using a flavor panel. For example, Reb A is about 300 times the sweetness of sucrose; therefore, the amount of Reb A equivalent to Brix 1 in terms of sucrose is about 33.3 ppm Reb A. Approximate relative sweetness values for sweeteners that may be used as alternatives to sucrose are listed in Table 1.1 of “Alternative Sweeteners” 4th Edition, Lyn O'Brien-Nabors CRC Press, published October 26, 2016, ISBN 9781138198562 - CAT# K31388, which is herein incorporated by reference in its entirety for all purposes.

[0020] As used herein, “foam height” and “foam volume” are used interchangeably to refer to the height of the foam of a composition, measured by the “foam height assay.” The foam height assay is performed by placing a composition described herein in a lOoz glass bottle and storing the bottle at 4.4 °C overnight until the assay begins. A 1000 mL graduated cylinder is rinsed with distilled water. The 1000 mL graduated cylinder is placed upside down, over the neck of the bottle containing the composition to create a tight seal. When ready for measurements, the graduated cylinder is quickly inverted with the bottle attached to its neck, to allow all the liquid to pour out from the bottle into the graduated cylinder. Once the composition is completely poured from the bottle, the foam height is recorded, which corresponds to the difference between the reading for the foam/air interface and the reading for the liquid/foam interface. Measurement of foam volume is also described in U.S. Application No. 12/563,261, which is incorporated herein by reference in its entirety. A tissue-tearor method may be used for preparing the composition. The composition formulation is placed in a centrifuge tube and subjected to medium shear with a tissue tearor for a defined amount of time. After the mixing stops, foam height and/or foam stability is recorded. The results from the measurement of foam height correlate with industry standards.

[0021] As used herein, “foam stability” is a measure of the length of time that foam completely covers the top of a composition. Foam stability is measured by the “foam stability assay,” which is performed in the following manner. At the time of measuring the “foam height” as described above, a timer is started to measure the foam stability. When a break in the foam forms at the top of the composition, such that the composition can be seen from the top of the cylinder, the timer is stopped. The time measured is recorded as the “foam stability.” The results from the measurement of foam stability described herein correlate with industry standards.

[0022] As used herein, the phrases "sugar-like characteristic," "sugar-like taste," "sugar-like sweet," "sugary," and "sugar-like" are synonymous. Sugar-like characteristics include any characteristic similar to that of sucrose and include, but are not limited to, maximal response, flavor profile, temporal profile, adaptation behavior, mouthfeel, concentration/response function behavior, tastant and flavor/sweet taste interactions, and temperature effects. These characteristics are dimensions in which the taste of sucrose is different from the taste of natural and synthetic high-potency sweeteners. Whether or not a characteristic is more sugar-like is determined by expert taster or trained sensory panel assessments of sugar and compositions with and without a steviol glycoside sweetener composition. Such assessments quantify similarities of the characteristics of compositions comprising the sweetener compositions according to the invention compared to those comprising sugar. Suitable procedures for determining whether a composition has a more sugar-like taste are well known in the art. Moreover, the flavor profile of a sweetener composition is a quantitative profile of the relative intensities of all of the taste attributes exhibited. Such profiles often are plotted as histograms or radar plots.

[0023] As used herein, “throw syrup” or “concentrated syrup” refers to a composition comprising a concentrated amount of the steviol glycoside composition described herein in a volume of liquid medium that is less than the volume of liquid medium found in a finished beverage. The throw syrup may be combined with a liquid medium to constitute the finished beverage. Commonly, the reduced volume of liquid medium in the throw syrup allows for, for example, increased shelf life and/or reduced shipping costs. In any embodiment, the throw syrup may be formulated to provide final beverage compositions upon dilution with about a 2- fold to about a 10-fold by volume, for example, about 3-fold, about 4-fold, about 5-fold, about 6-fold, about 7-fold, about 8-fold, or about 9-fold by volume, of a liquid medium.

[0024] As used herein, “medium” is the basic ingredient of the compositions disclosed herein in which the components are dissolved. Commonly, the medium is a “liquid medium” or “liquid matrix.” Non-limiting examples of the medium include water, sparkling water, club soda, seltzer water, sparkling mineral water, deionized water, distilled water, reverse osmosis water, carbon-treated water, purified water, demineralized water, phosphoric acid, phosphate buffer, citric acid, citrate buffer, carbon-treated water, juice, gel drinks, coffee, tea, milk or any other daily product, a non-dairy product, alcohol component, or combinations of two or more thereof. In any embodiment, the medium may be carbonated or non-carbonated.

[0025] The present technology provides an edible composition comprising a steviol glycoside composition comprising 5-30 wt% rebaudioside M (reb M), 15-35 wt% rebaudioside AM (reb AM), and 10-25 wt% rebaudioside N2 (reb N2) based on the total amount of steviol glycosides in the edible composition, wherein the edible composition has a foam height of at least about 1 % less than a foam height of a rebaudioside (reb A) sweetened control composition that does not contain the steviol glycoside composition, a foam stability that is at least about 1% less than a foam stability of a reb A sweetened control composition that does not contain the steviol glycoside composition, or a combination thereof. In an embodiment, reb M is present in an amount ranging from 10-25 wt% based on the total amount of steviol glycosides in the edible composition. In an embodiment, reb M is present in an amount ranging from 8-27 wt% based on the total amount of steviol glycosides in the edible composition. In an embodiment, reb AM is present in an amount ranging from 25-35 wt% based on the total amount of steviol glycosides in the edible composition. In an embodiment, reb N2 is present in an amount ranging from 10-20 wt% based on the total amount of steviol glycosides in the edible composition.

[0026] As used herein, the abbreviation term “reb” refers to “rebaudioside”. Both terms have the same meaning and may be used interchangeably.

[0027] As used herein, the term “steviol glycoside(s)” refers to a glycoside of steviol. Steviol glycosides are diterpene glycosides which are characterized by a single core structure, steviol, and differ by the presence of carbohydrate residues at positions C13 and C19. Steviol glycosides can be natural or produced via fermentation, bioenzymatic cascade, or extraction from the leaves of the Stevia Rebaudiana plant. Example classes of steviol glycosides are steviolmonoside, steviolbioside, rubososide, steviosides, dulcosides, rebaudiosides. Examples of steviol glycosides are steviolmonoside, steviolmonoside A, steviolbioside, steviolbioside D, rubusoside, steviolbioside A, steviolbioside B, rebaudioside B, stevioside, rebaudioside G, stevioside A, stevioside B, stevioside C, rebaudioside C, rebaudioside A, rebaudioside E, rebaudioside E2, rebaudioside E4, rebaudioside E6, rebaudioside E3, rebaudioside D, rebaudioside I, rebaudioside AM, rebaudioside D7, rebaudioside M, rebaudioside M4, rebaudioside N2, rebaudioside 02, rebaudioside la, rebaudioside lb, rebaudioside 1c, rebaudioside Id, rebaudioside le, rebaudioside If, rebaudioside 1g, rebaudioside Ih, rebaudioside li, rebaudioside Ij, rebaudioside Ik, rebaudioside 11, rebaudioside Im, rebaudioside In, rebaudioside 2a, synthetic steviol glycosides, e.g. enzymatically glucosylated steviol glycosides and combinations thereof.

[0028] In an embodiment, the steviol glycoside composition further comprises rebaudioside 04 (reb 04). In an embodiment, the steviol glycoside composition further comprises from about 3 wt% to about 10 wt% reb 04 based on the total amount of steviol glycosides in the edible composition. In an embodiment, the steviol glycoside composition further comprises from about 5 wt% to about 9 wt% reb 04 based on the total amount of steviol glycosides in the edible composition.

[0029] In an embodiment, the steviol glycoside composition further comprises one or more additional steviol glycosides selected from the group consisting of Reb 2M, Reb M5, Reb D9, Reb 2A, Reb 04, Reb M4, Reb E, Reb O, Reb D, Reb K, Reb N, Reb C2, Reb J, Reb K2, Reb V2, Reb H, Reb I, Reb A, stevioside, Reb F, Reb C, Dulcoside A, Rubusoside, Reb B, Sbio, and combinations thereof.

[0030] In an embodiment, the steviol glycoside composition further comprises one or more further steviol glycosides.

[0031] In any embodiment, the remainder of the steviol glycoside composition may be any one or more steviol glycosides.

[0032] In any embodiment, the composition has a foam height that is less than a foam height of a reb A sweetened control composition that does not contain the steviol glycoside composition, a foam stability that is less than a foam stability of a reb A sweetened control composition that does not contain the steviol glycoside composition, or a combination thereof. As used herein, the phrase “reb A sweetened control composition that does not contain the steviol glycoside composition” is a composition that is sweetened only with reb A, does not contain a steviol glycoside composition of the present disclosure but does contain the same remaining ingredients in the same concentration as a comparator composition.

[0033] In any embodiment, the composition may exhibit a foam height that is at least about 1 % less than a foam height of a reb A sweetened control composition that does not contain the steviol glycoside composition. In any embodiment, the composition may exhibit a foam height that is at least about 5% less than a foam height of a reb A sweetened control composition that does not contain the steviol glycoside composition. In any embodiment, the composition may exhibit a foam height that is at least about 10% less than a foam height of a reb A sweetened control composition that does not contain the steviol glycoside composition. In any embodiment, the composition may exhibit a foam height that is at least about 25% less than a foam height of a reb A sweetened control composition that does not contain the steviol glycoside composition. In any embodiment, the composition may exhibit a foam height that is at least about 35% less than a foam height of a reb A sweetened control composition that does not contain the steviol glycoside composition. In any embodiment, the composition may exhibit a foam height that is about 1% to about 50% less than a foam height of a reb A sweetened control composition that does not contain the steviol glycoside composition. In any embodiment, the composition may exhibit a foam height that is about 45% to about 65% less than a foam height of a reb A sweetened control composition that does not contain the steviol glycoside composition. In any embodiment, the composition may exhibit a foam height that is about 45% to about 55% less than a foam height of a reb A sweetened control composition that does not contain the steviol glycoside composition. In any embodiment, the composition may exhibit a foam height that is about 60% to about 70% less than a foam height of a reb A sweetened control composition that does not contain the steviol glycoside composition. In any embodiment, the foam height of the composition disclosed herein is less than the foam height of a reb A sweetened control composition that does not contain the steviol glycoside composition by about 0.1% to about 100%, for example, about 0.5%, about 1%, about 5%, about 10%, about 15%, about 20%, about 25%, about 30%, about 35%, about 40%, about 45%, about 50%, about 55%, about 60%, about 65%, about 70%, about 75%, about 80%, about 85%, about 90%, about 95%, or about 100%, including all values and subranges that lie therebetween.

[0034] In any embodiment, the composition may exhibit a foam stability that is at least about 1 % less than a foam stability of a reb A sweetened control composition that does not contain the steviol glycoside composition. In any embodiment, the composition may exhibit a foam stability that is at least about 5% less than a foam stability of a reb A sweetened control composition that does not contain the steviol glycoside composition. In any embodiment, the composition may exhibit a foam stability that is at least about 10% less than a foam stability of a reb A sweetened control composition that does not contain the steviol glycoside composition. In any embodiment, the composition may exhibit a foam stability that is about 1% to about 75% less than a foam stability of a reb A sweetened control composition that does not contain the steviol glycoside composition. In any embodiment, the composition may exhibit a foam stability that is about 10% to about 30% less than a foam stability of a reb A sweetened control composition that does not contain the steviol glycoside composition. In any embodiment, the composition may exhibit a foam stability that is about 8% to about 15% less than a reb A sweetened control composition that does not contain the steviol glycoside composition. In any embodiment, the composition may exhibit a foam stability that is about 20% to about 25% less than a foam stability of a reb A sweetened control composition that does not contain the steviol glycoside composition. In any embodiment, the foam stability of the composition disclosed herein is less than the foam stability of reb A sweetened control composition that does not contain the steviol glycoside composition by about 0.1% to about 100%, for example, about 0.5%, about 1%, about 5%, about 10%, about 15%, about 20%, about 25%, about 30%, about 35%, about 40%, about 45%, about 50%, about 55%, about 60%, about 65%, about 70%, about 75%, about 80%, about 85%, about 90%, about 95%, or about 100%, including all values and subranges that lie therebetween.

[0035] In any embodiment, the edible composition is essentially free of additional “foam suppressing agents” which term refers to agents that when added to an edible control composition, can reduce the foam height and/or foam stability of the edible control composition by at least about 0.5%.

[0036] Also provided is an edible composition comprising a steviol glycoside composition comprising 5-30 wt% rebaudioside M (reb M), 15-35 wt% rebaudioside AM (reb AM), and 10-25 wt% rebaudioside N2 (reb N2) based on the total amount of steviol glycosides in the edible composition, wherein the edible composition has improved solubility compared to a reb M sweetened control composition that does not contain the steviol glycoside composition, improved solubility compared to a reb D sweetened control composition that does not contain the steviol glycoside composition, or a combination thereof. In an embodiment, reb M is present in an amount ranging from 10-25 wt% based on the total amount of steviol glycosides in the edible composition. In an embodiment, reb M is present in an amount ranging from 8- 27 wt% based on the total amount of steviol glycosides in the edible composition. In an embodiment, reb AM is present in an amount ranging from 25-35 wt% based on the total amount of steviol glycosides in the edible composition. In an embodiment, reb N2 is present in an amount ranging from 10-20 wt% based on the total amount of steviol glycosides in the edible composition. [0037] As used herein, the phrase “reb M sweetened control composition that does not contain the steviol glycoside composition” is a composition that is sweetened only with reb M, does not contain a steviol glycoside composition of the present disclosure but does contain the same remaining ingredients in the same concentration as a comparator composition.

[0038] As used herein, the phrase “reb D sweetened control composition that does not contain the steviol glycoside composition” is a composition that is sweetened only with reb D, does not contain a steviol glycoside composition of the present disclosure but does contain the same remaining ingredients in the same concentration as a comparator composition.

[0039] Also provided is a dry blend of steviol glycosides comprising 5-30 wt% reb M, 15-35 wt% reb AM, and 10-25 wt% reb N2 on a dry basis based on the total amount of steviol glycosides in the blend, wherein the steviol glycosides have a combined water solubility up to 20% at 21 °C. In an embodiment, reb M is present in an amount ranging from 10-25 wt% based on the total amount of steviol glycosides in the blend. In an embodiment, reb M is present in an amount ranging from 8-27 wt% based on the total amount of steviol glycosides in the blend. In an embodiment, reb AM is present in an amount ranging from 25-35 wt% based on the total amount of steviol glycosides in the blend. In an embodiment, reb N2 is present in an amount ranging from 10-20 wt% based on the total amount of steviol glycosides in the blend. In any embodiment, the steviol glycosides remain in solution for a period of at least (e.g. at a minimum) 24 hours. In any embodiment, the steviol glycosides remain in solution for a period ranging from 24 hours to 365 days (1 year). In any embodiment, the steviol glycosides remain in solution for a period ranging from 24 hours to 6 months. In any embodiment, the steviol glycosides remain in solution for a period ranging from 24 hours to 7 days. In any embodiment, the steviol glycosides remain in solution for a period ranging from 24 hours to 48 hours. In any embodiment, the steviol glycosides remain in solution for a period ranging from 48 hours to 1 week. In any embodiment, the steviol glycosides remain in solution for a period ranging from 1 to 4 weeks. In any embodiment, the steviol glycosides remain in solution for a period of at least 4 weeks.

[0040] Also provided is an edible composition comprising a steviol glycoside composition comprising 5-30 wt% rebaudioside M (reb M), 15-35 wt% rebaudioside AM (reb AM), and 10-25 wt% rebaudioside N2 (reb N2) based on the total amount of steviol glycosides in the edible composition, wherein the edible composition exhibits a sucrose sweetness equivalence (SSE) of at least 1%, and wherein the edible composition has a foam height of at least about 1 % less than a foam height of a rebaudioside (reb A) sweetened control composition that does not contain the steviol glycoside composition, a foam stability that is at least about 1% less than a foam stability of a reb A sweetened control composition that does not contain the steviol glycoside composition, or a combination thereof. In any embodiment, the edible composition exhibits a sucrose sweetness equivalence of at least 5%, at least 10%, at least 15%, or at least 20%.

[0041] Also provided is an edible composition comprising a steviol glycoside composition comprising 5-30 wt% rebaudioside M (reb M), 15-35 wt% rebaudioside AM (reb AM), and 10-25 wt% rebaudioside N2 (reb N2) based on the total amount of steviol glycosides in the edible composition, wherein the edible composition exhibits a sucrose sweetness equivalence (SSE) of at least 1%, and wherein the edible composition has improved solubility compared to a reb M sweetened control composition that does not contain the steviol glycoside composition, improved solubility compared to a reb D sweetened control composition that does not contain the steviol glycoside composition, or a combination thereof. In any embodiment, the edible composition exhibits a sucrose sweetness equivalence of at least 5%, at least 10%, at least 15%, or at least 20%.

[0042] In any embodiment, one or more edible compositions described herein have a Brix in the range of from about 0.5 to about 14 in terms of sucrose; for example, a Brix of about 1, about 1.5, about 2, about 2.5, about 3, about 3.5, about 4, about 4.5, about 5, about 5.5, about 6, about 6.5, about 7, about 7.5, about 8, about 8.5, about 9, about 9.5, about 10, about 10.5, about 11, about 11.5, about 12, about 12.5, about 13, about 13.5 or about 14, in terms of sucrose, inclusive of all values and subranges that lie therebetween. In some embodiments, one or more edible compositions described herein have a Brix in the range of from about 11 to about 12 in terms of sucrose. In some embodiments, one or more the edible compositions described herein have a Brix in the range of from about 10 to about 12. In some such embodiments, the one or more edible compositions described herein is a carbonated composition. In some embodiments, the one or more edible compositions described herein have a Brix in the range of from about 5 to about 10, or from about 5 to about 8. In some such embodiments, the composition is a fruit juice. In some embodiments, the one or more edible compositions described herein have a Brix in the range of from about 5 to about 13.5. In some such embodiments, the composition is an energy drink or a sports drink. In some embodiments, the one or more edible compositions described herein have Brix in the range of from about 4 to about 14. In some such embodiments, the composition is a tea. In some embodiments, a total content of the one or more steviol glycosides ranges from about 5% to about 8% by weight. In some such embodiments, the composition is milk.

[0043] In any embodiment, the one or more edible compositions described herein have a pH in the range of about 2.2 to about 7.5, e.g., about 2.2, about 2.3, about 2.4, about 2.5, about 2.6, about 2.7, about 2.8, about 2.9, about 3.0, about 3.1, about 3.2, about 3.3, about 3.4, about 3.5, about 3.6, about 3.7, about 3.8, about 3.9, about 4.0, about 4.1, about 4.2, about 4.3, about 4.4, about 4.5, about 4.6, about 4.7, about 4.8, about 4.9, about 5.0, about 5.1, about 5.2, about 5.3, about 5.4, about 5.5, about 5.6, about 5.7, about 5.8, about 5.9, about 6.0, about 6.1, about 6.2, about 6.3, about 6.4, about 6.5, about 6.6, about 6.7, about 6.8, about 6.9, and 7.0, about 7.1, about 7.2, about 7.3, about 7.4, about 7.5, inclusive of all values and ranges therebetween. In some embodiments, the one or more edible compositions described herein have a pH ranging from about 6 to about 7. In some such embodiments, the composition is milk. In some embodiments, the one or more edible compositions described herein have a pH ranging from about 2.5 to about 3.5. In some such embodiments, the one or more edible composition is a fruit drink, an energy drink or a sports drink. In some embodiments, the one or more edible compositions described herein have a pH ranging from about 2.5 to about 5. In some such embodiments, the composition is a fruit juice, a soda, a fruit drink, and/or an energy drink. In some embodiments, the composition has a pH ranging from about 2.8 to about 5.2. In some such embodiments, the composition is a tea or coffee.

[0044] In some embodiments, the one or more edible compositions described herein is a beverage. In some embodiments, the beverage is a carbonated beverage.

[0045] In some embodiments, one or more beverages described herein comprise the steviol glycoside composition in an amount of about 1 ppm to about 5000 ppm, for example, about 1 ppm, about 5 ppm, about 50 ppm, about 100 ppm, about 200 ppm, about 300 ppm, about 400 ppm, about 500 ppm, about 600 ppm, about 700 ppm, about 800 ppm, about 900 ppm, about 1000 ppm, about 1100 ppm, about 1200 ppm, about 1300 ppm, about 1400 ppm, about 1500 ppm, about 1600 ppm, about 1700 ppm, about 1800 ppm, about 1900 ppm, about 2000 ppm, about 2500 ppm, about 3000 ppm, about 3500 ppm, about 4000 ppm, about 4500 ppm, or about 5000 ppm including all the values and subranges that lie therebetween, based on the total beverage composition. In some embodiments, the beverage described herein comprises the steviol glycoside composition in an amount of about 100 ppm to about 700 ppm, e.g., about 100 ppm, about 125 ppm, about 150 ppm, about 175 ppm, about 200 ppm, about 225 ppm, about 250 ppm, about 275 ppm, about 300 ppm, about 325 ppm, about 350 ppm, about 375 ppm, about 400 ppm, about 425 ppm, about 450 ppm, about 475 ppm, about 500 ppm, about

525 ppm, about 550 ppm, about 575 ppm, about 600 ppm, about 625 ppm, about 650 ppm, about 675 ppm, and about 700 ppm, including all the values and subranges that lie therebetween, based on the total beverage composition.

[0046] In some embodiments, the one or more edible compositions described herein is a throw syrup configured for dilution with a liquid medium to form the beverage disclosed herein by adding an appropriate amount of water or other liquid medium.

[0047] In some embodiments, the one or more throw syrup described herein comprises the steviol glycoside composition in a concentration of about 100 ppm to about 10,000 ppm, for example, about 200 ppm, about 500 ppm, about 1000 ppm, about 2000 ppm, about 3000 ppm, about 4000 ppm, about 5000 ppm, about 6000 ppm, about 7000 ppm, about 8000 ppm, about 9000 ppm, about 10,000 ppm, including all subranges and values that lie therebetween, based on the total composition of the throw syrup. In some embodiments, the one or more throw syrup described herein comprises the steviol glycoside composition in a concentration of about 500 ppm to about 7000 ppm, e.g., about 500 ppm, about 600 ppm, about 700 ppm, about 800 ppm, about 900 ppm, about 1000 ppm, about 2000 ppm, about 3000 ppm, about 4000 ppm, about 5000 ppm, about 6000 ppm, about 7000 ppm, including all subranges and values that lie therebetween, based on the total composition of the throw syrup. In other embodiments, the one or more throw syrup described herein comprises the steviol glycoside composition in a concentration of about 75 ppm to about 60,000 ppm, including all subranges and values that lie therebetween, based on the total composition of the throw syrup. In other embodiments, the one or more throw syrup described herein comprises the steviol glycoside composition in a concentration of about 450 ppm to about 15,000 ppm. In other embodiments, the one or more throw syrup described herein comprises the steviol glycoside composition in a concentration of about 750 ppm to about 25,000 ppm. In other embodiments, the one or more throw syrup described herein comprises the steviol glycoside composition in a concentration of about 18,000 ppm to about 60,000 ppm.

[0048] In some embodiments, when the one or more throw syrup disclosed herein is added to a liquid medium to form a beverage, the beverage exhibits the foam height and/or foam stability of the one or more edible compositions described herein. [0049] In some embodiments, the beverage prepared from the one or more throw syrups described herein is a carbonated beverage. The resulting carbonated beverage may have any amount of CO2 disclosed herein.

[0050] In some embodiments, one or more throw syrups described herein are added to a liquid medium to form a beverage, wherein the ratio of liquid medium to the throw syrup may be in the range of from about 2:1 to about 12:1, including about 2:1, about 3:1, about 4:1, about 5:1, about 6:1, about 7:1, about 8:1, about 9:1 about 10:1, about 11:1, and about 12:1, inclusive of all values and subranges therebetween. In some embodiments, the ratio of liquid medium to the throw syrup is about 5:1. In some such embodiments, the throw syrup is a soda syrup, and the beverage is a soda. In some embodiments, the ratio of liquid medium to the throw syrup is about 9:1. In some such embodiments, the throw syrup is a chocolate syrup and the beverage is chocolate milk or other chocolate flavored beverage.

[0051] The one or more edible compositions described herein, including the beverage and/or throw syrup, may optionally include flavoring agents, coloring agents, and other additives such as food-grade acids and preservatives.

[0052] In some embodiments, the one or more beverages and throw syrups described herein include a juice-based composition obtained from fruit or vegetable. The juice-based composition can be used in any form such as a juice form, a concentrate, an extract, a powder (which can be reconstituted with water or other suitable liquids), or the like. Suitable juices include, for example, non-citrus juices such as apple juice, grape juice, pear juice, nectarine juice, currant juice, raspberry juice, gooseberry juice, blackberry juice, blueberry juice, strawberry juice, custard-apple juice, pomegranate juice, guava juice, kiwi juice, mango juice, papaya juice, watermelon juice, cantaloupe juice, cherry juice, cranberry juice, peach juice, apricot juice, plum juice, and pineapple juice; citrus juices such as orange juice, lemon juice, lime juice, grapefruit juice, and tangerine juice; and vegetable juice such as carrot juice and tomato juice; or any combination thereof. In some embodiments, the one or more beverages and throw syrups described herein further comprise fruit or vegetable liquids containing a percentage of solids derived from the fruit or vegetable, for example pulp, seeds, skins, fibers, and the like, and pectin, which is naturally occurring in the fruit or vegetable. In some embodiments, the juice-based composition is fortified with solubilized calcium in the form of calcium carbonate, calcium lactate, calcium oxide, or calcium hydroxide. [0053] In some embodiments, one or more beverages and throw syrups described herein further comprise a dairy composition, wherein the dairy composition contains a dairy protein. Exemplary dairy compositions include any type of dairy product including cream, whole milk, reduced fat milk, skim milk, milk solids, condensed milk, or any combination thereof, specifically a combination of cream and skim milk. The dairy composition generally comprises an amount of dairy protein, for example whey protein containing beta-lactoglobulin, alphalactalbumin, or serum albumin; and the like. In some embodiments, the dairy product may be replaced with an amount of a non-dairy component such as soy milk, soy protein, almond milk, coconut milk, or any combination thereof.

[0054] In some embodiments, one or more beverages and throw syrups described herein further comprise a hydrocolloid composition. The hydrocolloid composition may contain a natural gum, a synthetic gum, a starch, a modified starch, pectin, gelatin, an alginate, a modified alkylcellulose, or any combination thereof. Specifically, the hydrocolloid composition may include propylene glycol alginate, gum arabic, pectin, locust bean gum, guar gum, gellan gum, xanthan gum, gum ghatti, modified gum ghatti, tragacanth gum, carrageenan, pregelatinized starch, pregelatinized high amylase-content starch, pregelatinized hydrolyzed starches, pregelatinized octenyl succinate substituted starch, a carboxymethylcellulose, or any combination thereof. In some embodiments, one or more beverages and throw syrups described herein comprise a combination of propylene glycol alginate, gum arabic, and pectin.

[0055] In some embodiments, one or more beverages and throw syrups described herein further comprise a foam stabilizer, such as, for example, yucca schidigera extracts, quillaia extracts, Labiatae herb extracts, camosic acid, esters of camosic acid (including methyl camosate and ethyl camosate), camosol, rosmariquinone, rosmanol, epirosmanol, isorosmanol, rosmaridiphenol, 12-methoxycarnosic acid, Sophorajaponica saponin, enzyme-treated lecithins, enzyme-digested lecithins, plant sterols, plant lecithins, sphingolipids, soybean saponin, bile powder, animal sterols, tomato glucolipids, fractionated lecithins, barley husk extract, enzyme-treated soybean saponin extract, tea seed saponin, beet saponin, propylene glycol fatty acid esters, sarsaparilla extracts, sorbitan fatty acid esters, sucrose fatty acid esters, and mixtures thereof. In some embodiments, the foam stabilizer comprises yucca schidigera extracts, quillaia extracts, or a mixture thereof. In some embodiments, the foam stabilizer consists of yucca schidigera extract and quillaia extract. [0056] In some embodiments, one or more beverages and throw syrups described herein further comprise an alcohol composition. Examples of suitable alcohol compositions include, hop/malt/grain-based alcohol composition such as ale, lager, shandy, beer, including low alcohol beers ("near beer"), etc.; cider, spirit, liqueur, wine, or any combination thereof. In some embodiments, the beverages and throw syrups disclosed herein may comprise a suitable amount of a non-alcoholic hop/malt/grain-based composition.

[0057] In some embodiments, the one or more beverages described herein further comprise a dissolved gas under pressure such as carbon dioxide, nitrogen, oxygen, or nitrous oxide. In some embodiments, the dissolved gas is a mixture of nitrous oxide and carbon dioxide in a volume/volume ratio of about 1:99 to about 99:1, for example, from about 5:95, about 10:90, about 15:85, about 20:80, about 25:75, about 30:70, about 35:65, about 40:60, about 45:55, about 50:50, about 55:45, about 60:40, about 65:35, about 70:30, about 75:25, about 80:20, about 85:15, about 90:10, about 95:5, or about 99: 1, including all values and subranges that lie therebetween. In some embodiments, the one or more beverages described herein further comprise about 0.1 to about 5.0 volumes, for example, about 0.1 volume, about 0.5 volume, about 1 volume, about 1.5 volumes, about 2 volumes, about 2.5 volumes, about 3 volumes, about 3.5 volumes, about 4 volumes, about 4.5 volumes, and about 5 volumes, including all values and subranges that lie therebetween.

[0058] In some embodiments, the one or more beverages described herein are carbonated beverages. The content of carbon dioxide gas in the carbonated beverage may be defined by gas pressure. For the carbon dioxide gas in the carbonated beverages disclosed herein, the gas pressure may be, for example, about 1.7 kgf/cm² or more, about 1.89 kgf/cm² or more, or about 2.15 kgf/cm² or more. The upper limit of the gas pressure may be, for example, 5.0 kgf/cm² or less or 4.0 kgf/cm² or less, as required. In some embodiments, one or more beverages described herein comprise about 0.1 to about 5.0 volumes of carbon dioxide to volume of the beverage, for example, about 0.1 volume, about 0.2 volume, about 0.3 volume, about 0.4 volume, about 0.5 volume, about 0.6 volume, about 0.7 volume, about 0.8 volume, about 0.9 volume, 1 volume, about 1.1 volume, about 1.2 volume, about 1.3 volume, about 1.4 volume, 1.5 volumes, about 1.6 volume, about 1.7 volume, about 1.8 volume, about 1.9 volume, 2 volumes, about 2.1 volume, about 2.2 volume, about 2.3 volume, about 2.4 volume, 2.5 volumes, about 2.6 volume, about 2.7 volume, about 2.8 volume, about 2.9 volume, 3 volumes, about 3.1 volume, about 3.2 volume, about 3.3 volume, about 3.4 volume, 3.5 volumes, about 3.6 volume, about 3.7 volume, about 3.8 volume, about 3.9 volume, 4 volumes, about 4.1 volume, about 4.2 volume, about 4.3 volume, about 4.4 volume, 4.5 volumes, about 4.6 volume, about 4.7 volume, about 4.8 volume, about 4.9 volume, or 5 volumes, including all values and subranges that lie therebetween, of carbon dioxide per volume of the beverage composition. For instance, beverages such as colas, lemonades, ginger ales, and tonic waters may have contain about 3.0 volumes to about 4.0 volumes of carbon dioxide to the volume of the beverage. As another example, fruit flavors and cream sodas may contain about 2.5 volumes to about 2.8 volumes of carbon dioxide to the volume of the beverage; and sparkling mineral water gas may contain less than about 2.0 volumes of carbon dioxide to the volume of the beverage. Gas volume can be calculated from grams of CO2 using the following equation: CO2 (g) = Gas volume * container size in liters *1.977 g/L, wherein 1.977g/L is the density of CO2 at 0°C.

[0059] In some embodiments, the dissolved gas may be added to the finished beverage composition, which contains all of the desired beverage components. In other embodiments, the dissolved gas is added to a desired volume of water or other suitable liquid to form a water/suitable liquid containing dissolved gas, such as, for example, seltzer water. The water/suitable liquid containing dissolved gas can then be combined with the throw syrups disclosed herein to produce the finished beverage composition. In some embodiments, a dissolved gas, specifically carbon dioxide, can be added at the point of consumption. For example, in a restaurant or convenience store, a fountain beverage consisting of any one of the throw syrups disclosed herein and a source of carbonation are prepared for imminent consumer consumption.

[0060] In some embodiments, the one or more beverages described herein are full-calorie, midcalorie, low-calorie and/or zero-calorie carbonated beverages. The carbonated beverages of this disclosure may be customized to provide the desired calorie content. For example, the carbonated beverages can be "full-calorie", such that they have about 120 calories per 8 oz serving. Alternatively, carbonated beverages can be "mid-calorie", such that they have less than about 60 calories per 8 oz serving. In other embodiments, the carbonated beverages can be "low-calorie", such that they have less than 40 calories per 8 oz serving. In still other embodiments, the carbonated beverages can be "zero-calorie", such that they have less than 5 calories per 8 oz. serving. [0061] In some embodiments, the one or more beverages or one or more throw syrups disclosed herein further comprise one or more additives selected from carbohydrates, polyols, amino acids and their corresponding salts, poly-amino acids and their corresponding salts, sugar acids and their corresponding salts, nucleotides, organic acids, inorganic acids, organic salts including organic acid salts and organic base salts, inorganic salts, bitter compounds, caffeine, flavorants and flavoring ingredients, astringent compounds, proteins or protein hydrolysates, surfactants, emulsifiers, weighing agents, juice, dairy, cereal and other plant extracts, flavonoids, alcohols, polymers and combinations thereof.

[0062] In some embodiments, the one or more beverages or one or more throw syrups described herein further comprise one or more polyols. The term "polyol", as used herein, refers to a molecule that contains more than one hydroxyl group. Non-limiting examples of polyols include erythritol, maltitol, mannitol, sorbitol, lactitol, xylitol, isomalt, propylene glycol, glycerol (glycerin), threitol, galactitol, palatinose, reduced isomalto-oligosaccharides, reduced xylo-oligosaccharides, reduced gentio-oligosaccharides, reduced maltose syrup, reduced glucose syrup, and sugar alcohols.

[0063] Suitable amino acid additives include, but are not limited to, aspartic acid, arginine, glycine, glutamic acid, praline, threonine, theanine, cysteine, cystine, alanine, valine, tyrosine, leucine, arabinose, trans-4-hydroxyproline, isoleucine, asparagine, serine, lysine, histidine, ornithine, methionine, carnitine, aminobutyric acid (a-, P-, and/or 5-isomers), glutamine, hydroxyproline, taurine, norvaline, sarcosine, and their salt forms such as sodium or potassium salts or acid salts. The amino acid additives also may be in the D- or L-configuration. The amino acids may be natural or synthetic. The amino acids also may be modified. Modified amino acids refers to any amino acid wherein at least one atom has been added, removed, substituted, or combinations thereof (e.g., N-alkyl amino acid, N-acyl amino acid, or N-methyl amino acid). As used herein, amino acids also encompass both peptides and polypeptides (e.g., di peptides, tripeptides, tetrapeptides, and pentapeptides) such as glutathione and L-alanyl-L- glutamine.

[0064] Suitable polyamino acid additives include poly-L-aspartic acid, poly-L-lysine (e.g., poly-L-a-lysine or poly-L-a-lysine), poly-L-omithine (e.g., poly-L-a-omithine or poly-L-s- ornithine ), poly-L-arginine, other polymeric forms of amino acids, and salt forms thereof ( e.g., calcium, potassium, sodium, or magnesium salts such as L-glutamic acid mono sodium salt). Suitable sugar acid additives include, but are not limited to, aldonic, uronic, aldaric, alginic, gluconic, glucuronic, glucaric, galactaric, galacturonic, and salts thereof ( e.g., sodium, potassium, calcium, magnesium salts or other physiologically acceptable salts), and combinations thereof. Suitable nucleotide additives include, but are not limited to, inosine monophosphate ("IMP"), guanosine monophosphate ("GMP"), adenosine monophosphate ("AMP"), cytosine monophosphate (CMP), uracil monophosphate (UMP), inosine diphosphate, guanosine diphosphate, adenosine diphosphate, cytosine diphosphate, uracil diphosphate, inosine triphosphate, guanosine triphosphate, adenosine triphosphate, cytosine triphosphate, uracil triphosphate, alkali or alkaline earth metal salts thereof, and combinations thereof. The nucleotides described herein also may comprise nucleotide-related additives, such as nucleosides or nucleic acid bases (e.g., guanine, cytosine, adenine, thymine, uracil).

[0065] Suitable bitter compound additives include, but are not limited to, quinine, urea, bitter orange oil, naringin, quassia, caffeine, and salts thereof. Suitable polymer additives include, but are not limited to, chitosan, pectin, pectic, pectinic, polyuronic, polygalacturonic acid, starch, food hydrocolloid or crude extracts thereof (e.g., gum acacia Senegal (Fibergum™), gum acacia seyal, carageenan), poly-L-lysine (e.g., poly-L-a-lysine or poly-L-a-lysine), poly- L-omithine (e.g., poly-L-a-omithine or poly-L-e-ornithine), polypropylene glycol, polyethylene glycol, poly(ethylene glycol methyl ether), polyarginine, polyaspartic acid, polyglutamic acid, polyethylene imine, alginic acid, sodium alginate, propylene glycol alginate, and sodium polyethyleneglycolalginate, sodium hexametaphosphate and its salts, and other cationic polymers and anionic polymers.

[0066] Suitable flavonoid additives are classified as flavonols, flavones, flavanones, flavan-3- ols, isoflavones, or anthocyanidins. Non-limiting examples of flavonoid additives include, but are not limited to, catechins (e.g., green tea extracts such as Polyphenon™ 60, Polyphenon™ 30, and Polyphenon™ 25 (Mitsui Norin Co., Ltd., Japan), polyphenols, rutins ( e.g., enzyme modified rutin Sanmelin™ AO (San-fl Gen F.F.I., Inc., Osaka, Japan)), neohesperidin, naringin, neohesperidin dihydrochalcone, and the like. Suitable astringent compound additives include, but are not limited to, tannic acid, europium chloride (EuC13), gadolinium chloride (GdC13), terbium chloride (TbCh), alum, tannic acid, and polyphenols (e.g., tea polyphenols).

[0067] In some embodiments, the one or more beverages or one or more throw syrups described herein further comprise components approved as food additives, or other components, such as, flavoring agents, acidulants, perfumes, and other flavors. In some embodiments, the one or more beverages or one or more throw syrups described herein further comprise flavoring agents such as natural flavors, artificial flavors, spices, seasonings, and the like. Exemplary flavoring agents include synthetic flavor oils and flavoring aromatics and/or oils, oleoresins, essences, distillates, and extracts derived from plants, leaves, flowers, fruits, or any combination thereof.

[0068] Exemplary flavor oils include spearmint oil, cinnamon oil, oil of Wintergreen (methyl salicylate), peppermint oil, Japanese mint oil, clove oil, bay oil, anise oil, eucalyptus oil, thyme oil, cedar leaf oil, oil of nutmeg, allspice, oil of sage, mace, oil of bitter almonds, and cassia oil; useful flavoring agents include artificial, natural and synthetic fruit flavors such as vanilla, and citrus oils including lemon, orange, lime, grapefruit, yazu, sudachi, and fruit essences including apple, pear, peach, grape, blueberry, strawberry, raspberry, cherry, plum, prune, raisin, cola, guarana, neroli, pineapple, apricot, banana, melon, apricot, cherry, raspberry, blackberry, tropical fruit, mango, mangosteen, pomegranate, papaya and so forth. Additional exemplary flavors imparted by a flavoring agent include a milk flavor, a butter flavor, a cheese flavor, a cream flavor, and a yogurt flavor; a vanilla flavor; tea or coffee flavors, such as a green tea flavor, an oolong tea flavor, a tea flavor, a cocoa flavor, a chocolate flavor, and a coffee flavor; mint flavors, such as a peppermint flavor, a spearmint flavor, and a Japanese mint flavor; spicy flavors, such as an asafetida flavor, an ajowan flavor, an anise flavor, an angelica flavor, a fennel flavor, an allspice flavor, a cinnamon flavor, a camomile flavor, a mustard flavor, a cardamom flavor, a caraway flavor, a cumin flavor, a clove flavor, a pepper flavor, a coriander flavor, a root beer flavor, a sassafras flavor, a savory flavor, a Zanthoxyli Fructus flavor, a perilla flavor, a juniper berry flavor, a ginger flavor, a star anise flavor, a horseradish flavor, a thyme flavor, a tarragon flavor, a dill flavor, a capsicum flavor, a nutmeg flavor, a basil flavor, a marjoram flavor, a rosemary flavor, a bay leaf flavor, and a wasabi (Japanese horseradish) flavor; a nut flavor such as an almond flavor, a hazelnut flavor, a macadamia nut flavor, a peanut flavor, a pecan flavor, a pistachio flavor, and a walnut flavor; alcoholic flavors, such as a wine flavor, a whisky flavor, a brandy flavor, a rum flavor, a gin flavor, and a liqueur flavor; floral flavors; and vegetable flavors, such as an onion flavor, a garlic flavor, a cabbage flavor, a carrot flavor, a celery flavor, mushroom flavor, and a tomato flavor.

[0069] In some embodiments, the one or more beverages or one or more throw syrups described herein further comprise other flavoring agents such as, aldehydes and esters, for example, cinnamyl acetate, cinnamaldehyde, citral diethylacetal, dihydrocarvyl acetate, eugenyl formate, p-methylamisol, and so forth can be used. Further examples of aldehyde flavorings include acetaldehyde (apple), benzaldehyde (cherry, almond), anisic aldehyde (licorice, anise), cinnamic aldehyde (cinnamon), citral, i.e., alpha-citral (lemon, lime), neral, i.e., beta-citral (lemon, lime), decanal (orange, lemon), ethyl vanillin (vanilla, cream), heliotrope, i.e., piperonal (vanilla, cream), vanillin (vanilla, cream), alpha-amyl cinnamaldehyde (spicy fruity flavors), butyraldehyde (butter, cheese), valeraldehyde (butter, cheese), citronellal, decanal (citrus fruits), aldehyde C-8 (citrus fruits), aldehyde C-9 (citrus fruits), aldehyde C-12 (citrus fruits), 2-ethyl butyraldehyde (berry fruits), hexenal, i.e., trans-2 (berry fruits), tolyl aldehyde (cherry, almond), veratraldehyde (vanilla), 2,6-dimethyl-5- heptenal, i.e., melonal (melon), 2,6-dimethyloctanal (green fruit), and 2-dodecenal (citrus, mandarin), and the like. Any flavoring or food additive such as those described in Chemicals Used in Food Processing, publication 1274, pages 63-258, by the National Academy of Sciences, may be used. This publication is incorporated herein by reference in its entirety.

[0070] In some embodiments, the flavorant is present in the beverages disclosed herein in a concentration range of about 0.1 ppm to about 4000 ppm, for example, about 0.5 ppm, about 1 ppm, about 5 ppm, about 10 ppm, about 50 ppm, about 100 ppm, about 200 ppm, about 300 ppm, about 400 ppm, about 500 ppm, about 600 ppm, about 700 ppm, about 800 ppm, about 900 ppm, about 1000 ppm, about 1100 ppm, about 1200 ppm, about 1300 ppm, about 1400 ppm, about 1500 ppm, about 1600 ppm, about 1700 ppm, about 1800 ppm, about 1900 ppm or about 2000 ppm, about 2500 ppm, about 3000 ppm, about 3500 ppm, or about 4000 ppm, including all values and subranges that lie therebetween.

[0071] The flavoring agent may additionally contain weighting agents, emulsifiers, emulsion stabilizers, antioxidants, liquid vehicles, and the like. Weighting agents can include, but are not limited to brominated vegetable oil, ester gums, SAIB (sucrose acetate isobutyrate) or any combination thereof.

[0072] In some embodiments, the one or more beverages or one or more throw syrups described herein further comprise, in addition to a flavoring agent, a flavor potentiator. Flavor potentiators are materials that can intensify, supplement, modify or enhance the taste and/or aroma perception of a composition without introducing a characteristic taste and/or aroma perception of their own. In some embodiments, potentiators designed to intensity, supplement, modify, or enhance the perception of flavor, sweetness, tartness, umami, kokumi, saltiness, or any combination thereof. In some embodiments, examples of suitable potentiators, also kuown as taste potentiators include neohesperidin, dihydrochalcone, chlorogenic acid, alapyridaine, cynarin, miraculin, glupyridaine, pyridinium-betain compounds, glutamates, such as monosodium glutamate and monopotassium glutamate, neotame, thaumatin, tagatose, trehalose, salts, such as sodium chloride, monoammonium glycyrrhizinate, vanilla extract (in ethyl alcohol), sugar acids, potassium chloride, sodium acid sulfate, hydrolyzed vegetable proteins, hydrolyzed animal proteins, yeast extracts, adenosine monophosphate (AMP), glutathione, nucleotides, such as inosine monophosphate, disodium inosinate, xanthosine monophosphate, guanylate monophosphate, alapyridaine (N-(l-carboxyethyl)-6- (hydroxymethyl)pyridinium-3-ol inner salt), sugar beet extract (alcoholic extract), sugarcane leaf essence (alcoholic extract), curculin, strogin, mabinlin, gynmemic acid, hydroxybenzoic acids, 3-hydrobenzoic acid, 2,4-dihydrobenzoic acid, citrus aurantium, vanilla oleoresin, sugarcane leaf essence, maltol, ethyl maltol, vanillin, licorice glycyrrhizinates, compounds that respond to G-protein coupled receptors (T2Rs and TIRs), G-protein coupled receptors (T2Rs and TIRs), and taste potentiator compositions that impart kokumi, as disclosed in U.S. Pat. No. 5,679,397 to Kuroda et al., which is incorporated in its entirety herein by reference, or any combination thereof.

[0073] In some embodiments, one or more beverages or one or more throw syrups described herein comprise additives such as coloring agents ("colorants", "colorings"), food-grade acids, micronutrients, plant extracts, phytochemicals ("phytonutrients"), preservatives, salts including buffering salts, stabilizers, medicaments, or any combination thereof. In some embodiments, the one or more beverages or one or more throw syrups described herein comprise a salt. Suitable salts include, for example, alkali or alkaline earth metal chlorides, glutamates, and the like. For example, monosodium glutamate, potassium chloride, sodium chloride, or any combination thereof. In some embodiments, the beverages and throw syrups disclosed herein comprise a food grade acid. Suitable food-grade acids for use in the composition include, for example, acetic acid, adipic acid, ascorbic acid, butyric acid, citric acid, formic acid, fumaric acid, glyconic acid, lactic acid, malic acid, phosphoric acid, oxalic acid, succinic acid, tartaric acid, or any combination thereof. The food-grade acid can be added as acidulant to control the pH of the beverage and also to provide some preservative properties, or to stabilize the beverage.

[0074] Exemplary phytochemicals include lutein, lycopene, carotene, anthocyanin, capsaicinoids, flavonoids, hydroxycinnamic acids, isoflavones, isothiocyanates, monoterpenes, chaicones, coumestans, dihydroflavonols, flavanoids, flavanols, quercetin, flavanones, flavones, flavan-3-ols (catechins, epicatechin, epigallocatechin, epigallocatechingallate, and the like), flavonals (anthocyanins, cyanidine, and the like); phenolic acids; phytosterols, saponins, terpenes (carotenoids), or any combination thereof. Suitable plant extracts which contain one or more phytochemicals include fruit skin extracts (grape, apple, crab apple, and the like), green tea extracts, white tea extracts, green coffee extract, or any combination thereof. Exemplary herbals include Echinacea, Goldenseal, Calendula, Rosemary, Thyme, Kava Kava, Aloe, Blood Root, Grapefruit Seed Extract, Black Cohosh, Ginseng, Guarana, Cranberry, Ginko Biloba, St. John's Wort, Evening Primrose Oil, Yohimbe Bark, Green Tea, Ma Huang, Maca, Bilberry, extracts thereof, or any combination thereof.

[0075] In some embodiments, the pH of the one or more beverages described herein may be modified by the addition of food-grade compounds such as ammonium hydroxide, sodium carbonate, potassium carbonate, sodium bicarbonate, and the like, or any combination thereof. Additionally, the pH of the one or more beverages described herein can be adjusted by the addition of carbon dioxide. Further, in some embodiments, buffering agents including, but not limited to citrates such as sodium citrate, can be used to adjust the pH of the beverage.

[0076] Coloring agents can be used in amounts effective to produce a desired color for the composition. The colorants may include pigments, natural food colors and dyes suitable for food, drug and cosmetic applications. A full recitation of all F.D.& C. colorants and their corresponding chemical structures can be found in the Kirk-Othmer Encyclopedia of Chemical Technology, 3rd Edition, in volume 5 at pages 857-884, of which text is incorporated herein by reference. As classified by the United States Food, Drug, and Cosmetic Act (21 C.F.R. 73), colors can include exempt from certification colors (sometimes referred to as natural even though they can be synthetically manufactured) and certified colors (sometimes referred to as artificial), or any combination thereof.

[0077] Exemplary coloring agents include, but are not limited to, annatto extract, (E160b ), bixin, norbixin, astaxanthin, dehydrated beets (beet powder), beetroot red/betanin (E162), ultramarine blue, caramel color (E150a), canthaxanthin (E161g), cryptoxanthin (E161c), rubixanthin (El 6 Id), violanxanthin (E161e), rhodoxanthin (El 6 If), caramel (E150(a-d)), [5- apo-8'-carotenal (El 60e ), -carotene (El 60a), alpha carotene, gamma carotene, ethyl ester of beta-apo-8 carotenal (E160f), flavoxanthin (E161a), lutein (E161b), cochineal extract (E120); carmine (E132), carmoisine/azorubine (E122), sodium copper chlorophyllin (E141), chlorophyll (E140), toasted partially defatted cooked cottonseed flour, ferrous gluconate, ferrous lactate, grape color extract, grape skin extract (enocianina), anthocyanins (El 63), haematococcus algae meal, synthetic iron oxide, iron oxides and hydroxides (El 72), fruit juice, vegetable juice, dried algae meal, tagetes (Aztec marigold) meal and extract, carrot oil, corn endosperm oil, paprika, paprika oleoresin, phaffia yeast, riboflavin (E1O1), saffron, titanium dioxide, turmeric (El 00), turmeric oleoresin, amaranth (E123), capsanthin/capsorbin (El 60c), lycopene (El 60d), or any combination thereof.

[0078] Exemplary certified colors include, but are not limited to, FD&C blue #1 , FD&C blue #2, FD&C green #3, FD&C red #3, FD&C red #40, FD&C yellow #5 and FD&C yellow #6, tartrazine (El 02), quinoline yellow (El 04), sunset yellow (E11O), ponceau (E124), erythrosine (E127), patent blue V (E 131), titanium dioxide (El 71), aluminium (El 73), silver (El 74), gold (El 75), pigment rubine/lithol rubine BK (El 80), calcium carbonate (El 70), carbon black (El 53), black PN/brilliant black BN (E151), green S/acid brilliant green BS (E142), or any combination thereof. In some embodiments, certified colors can include FD&C aluminum lakes. These consist of the aluminum salts of FD&C dyes extended on an insoluble substrate of alumina hydrate. Additionally, in some embodiments, certified colors can be included as calcium salts.

[0079] In some embodiments, the one or more beverages or one or more throw syrups described herein comprise emulsifiers, such as, for example, lecithin (e.g., soy lecithin); mono and di-glycerides of long chain fatty acids, specifically saturated fatty acids, and more specifically, stearic and palmitic acid mono- and diglycerides; mono and di-glycerides of acetic acid, citric acid, tartaric acid, or lactic acid; egg yolks; polysorbates (e.g., polysorbate 20, polysorbate 40, polysorbate 60, polysorbate 65, and polysorbate 80), propylene glycol esters (e.g., propylene glycol monostearate ); propylene glycol esters of fatty acids; sorbitan esters (e.g., sorbitan monostearates, sorbitan tristearates, sorbitan monolaurate, sorbitan monooleate ), sucrose monoesters; polyglycerol esters; polyethoxylated glycerols; and the like, or any combination thereof.

[0080] In some embodiments, the one or more beverages or one or more throw syrups described herein comprise preservatives, such as, antimicrobials, antioxidants, antienzymatics or combinations thereof. Non-limiting examples of antimicrobials include sulfites, propionates, benzoates, sorbates, nitrates, nitrites, bacteriocins, salts, sugars, acetic acid, dimethyl dicarbonate (DMDC), ethanol, ozone, or any combination thereof. Other examples of suitable preservatives include benzoic acid alkali metal salts (e.g., sodium benzoate), sorbic acid alkali metal salts (e.g., potassium sorbate), ascorbic acid (Vitamin C), citric acid, calcium propionate, sodium erythorbate, sodium nitrite, calcium sorbate, butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), ethylenediaminetetraacetic acid (EDTA), tocopherols (Vitamin E), straight chain polyphosphates, or any combination thereof.

[0081] In some embodiments, the one or more beverages or one or more throw syrups described herein further comprise one or more functional ingredients, which provide a real or perceived heath benefit to the composition. Functional ingredients include, but are not limited to, saponins, antioxidants, dietary fiber sources, fatty acids, vitamins, glucosamine, minerals, hydration agents, probiotics, prebiotics, weight management agents, osteoporosis management agents, phytoestrogens, long chain primary aliphatic saturated alcohols, phytosterols and combinations thereof.

[0082] In certain embodiments, the functional ingredient is at least one saponin. Saponins are glycosidic natural plant products comprising an aglycone ring structure and one or more sugar moieties. The combination of the nonpolar aglycone and the water-soluble sugar moiety gives saponins surfactant properties, which allow them to form a foam when shaken in an aqueous solution. Several common sources of saponins include soybeans, which have approximately 5% saponin content by dry weight, soapwort plants (Saponaria), the root of which was used historically as soap, as well as alfalfa, aloe, asparagus, grapes, chickpeas, yucca, and various other beans and weeds.

[0083] In certain embodiments, the functional ingredient is at least one antioxidant. As used herein "antioxidant" refers to any substance which inhibits, suppresses, or reduces oxidative damage to cells and biomolecules. As such, antioxidants may prevent or postpone the onset of some degenerative diseases. Examples of antioxidants include, but are not limited to, vitamins, vitamin cofactors, minerals, hormones, carotenoids, carotenoid terpenoids, non-carotenoid terpenoids, flavonoids, flavonoid polyphenolics (e.g., bioflavonoids), flavonols, flavones, phenols, polyphenols, esters of phenols, esters of polyphenols, nonflavonoid phenolics, isothiocyanates, and combinations thereof. In some embodiments, the antioxidant is vitamin A, vitamin C, vitamin E, ubiquinone, mineral selenium, manganese, melatonin, a-carotene, [3- carotene, lycopene, lutein, zeanthin, crypoxanthin, reservatol, eugenol, quercetin, catechin, gossypol, hesperetin, curcumin, ferulic acid, thymol, hydroxytyrosol, tumeric, thyme, olive oil, lipoic acid, glutathinone, gutamine, oxalic acid, tocopherol-derived compounds, butylated hydroxy anisole (BHA), butylated hydroxy toluene (BHT), ethylenediaminetetraacetic acid (EDTA), tert-butylhydroquinone, acetic acid, pectin, tocotrienol, tocopherol, coenzyme Q1O, zeaxanthin, astaxanthin, canthaxantin, saponins, limonoids, kaempfedrol, myricetin, isorhamnetin, proanthocyanidins, quercetin, rutin, luteolin, apigenin, tangeritin, hesperetin, naringenin, erodictyol, flavanols (e.g., anthocyanidins), gallocatechins, epicatechin and its gallate forms, epigallocatechin and its gallate forms (ECGC) theaflavin and its gallate forms, thearubigins, isoflavone phytoestrogens, genistein, daidzein, glycitein, anythocyanins, cyaniding, delphinidin, malvidin, pelargonidin, peonidin, petunidin, ellagic acid, gallic acid, salicylic acid, rosmarinic acid, cinnamic acid and its derivatives ( e.g., ferulic acid), chlorogenic acid, chicoric acid, gallotannins, ellagitannins, anthoxanthins, betacyanins and other plant pigments, silymarin, citric acid, lignan, antinutrients, bilirubin, uric acid, R-a-lipoic acid, N- acetylcysteine, emblicanin, apple extract, apple skin extract (applephenon), rooibos extract red, rooibos extract, green, hawthorn berry extract, red raspberry extract, green coffee antioxidant (GCA), aronia extract 20%, grape seed extract (VinOseed), cocoa extract, hops extract, mangosteen extract, mangosteen hull extract, cranberry extract, pomegranate extract, pomegranate hull extract, pomegranate seed extract, hawthorn berry extract, pomella pomegranate extract, cinnamon bark extract, grape skin extract, bilberry extract, pine bark extract, pycnogenol, elderberry extract, mulberry root extract, wolfberry (gogi) extract, blackberry extract, blueberry extract, blueberry leaf extract, raspberry extract, turmeric extract, citrus bioflavonoids, black currant, ginger, acai powder, green coffee bean extract, green tea extract, and phytic acid, or combinations thereof. In alternate embodiments, the antioxidant is a synthetic antioxidant such as butylated hydroxy tolune or butylated hydroxy anisole, for example. Other antioxidants include, but are not limited to, fruits, vegetables, tea, cocoa, chocolate, spices, herbs, rice, organ meats from livestock, yeast, whole grains, or cereal grains. Suitable polyphenols include catechins, proanthocyanidins, procyanidins, anthocyanins, quercerin, rutin, reservatrol, isoflavones, curcumin, punicalagin, ellagitannin, hesperidin, naringin, citrus flavonoids, chlorogenic acid, other similar materials, and combinations thereof.

[0084] In particular embodiments, the antioxidant is a catechin such as, for example, epigallocatechin gallate (EGCG). Suitable sources of catechins for embodiments of this invention include, but are not limited to, green tea, white tea, black tea, oolong tea, chocolate, cocoa, red wine, grape seed, red grape skin, purple grape skin, red grape juice, purple grape juice, berries, pycnogenol, and red apple peel. In some embodiments, the antioxidant is chosen from proanthocyanidins, procyanidins or combinations thereof. Suitable sources of proanthocyanidins and procyanidins for embodiments of this invention include, but are not limited to, red grapes, purple grapes, cocoa, chocolate, grape seeds, red wine, cacao beans, cranberry, apple peel, plum, blueberry, black currants, choke berry, green tea, sorghum, cinnamon, barley, red kidney bean, pinto bean, hops, almonds, hazelnuts, pecans, pistachio, pycnogenol, and colorful berries. In particular embodiments, the antioxidant is an anthocyanin. Suitable sources of anthocyanins for embodiments of this invention include, but are not limited to, red berries, blueberries, bilberry, cranberry, raspberry, cherry, pomegranate, strawberry, elderberry, choke berry, red grape skin, purple grape skin, grape seed, red wine, black currant, red currant, cocoa, plum, apple peel, peach, red pear, red cabbage, red onion, red orange, and blackberries.

[0085] In some embodiments, the antioxidant is chosen from quercetin, rutin or combinations thereof. Suitable sources of quercetin and rutin for embodiments of this invention include, but are not limited to, red apples, onions, kale, bog whortleberry, lingonberrys, chokeberry, cranberry, blackberry, blueberry, strawberry, raspberry, black currant, green tea, black tea, plum, apricot, parsley, leek, broccoli, chili pepper, berry wine, and ginkgo. In some embodiments, the antioxidant is resveratrol. Suitable sources of resveratrol for embodiments of this invention include, but are not limited to, red grapes, peanuts, cranberry, blueberry, bilberry, mulberry, Japanese Itadori tea, and red wine. In particular embodiments, the antioxidant is an isoflavone. Suitable sources of isoflavones for embodiments of this invention include, but are not limited to, soy beans, soy products, legumes, alfalfa sprouts, chickpeas, peanuts, and red clover.

[0086] In some embodiments, the antioxidant is curcumin. Suitable sources of curcumin for embodiments of this invention include, but are not limited to, turmeric and mustard. In particular embodiments, the antioxidant is chosen from punicalagin, ellagitannin or combinations thereof. Suitable sources of punicalagin and ellagitannin for embodiments of this invention include, but are not limited to, pomegranate, raspberry, strawberry, walnut, and oak-aged red wine. In some embodiments, the antioxidant is a citrus flavonoid, such as hesperidin or naringin. Suitable sources of citrus flavonids, such as hesperidin or naringin, for embodiments of this invention include, but are not limited to, oranges, grapefruits, and citrus juices. In particular embodiments, the antioxidant is chlorogenic acid. Suitable sources of chlorogenic acid for embodiments of this invention include, but are not limited to, green coffee, verba mate, red wine, grape seed, red grape skin, purple grape skin, red grape juice, purple grape juice, apple juice, cranberry, pomegranate, blueberry, strawberry, sunflower, Echinacea, pycnogenol, and apple peel.

[0087] In certain embodiments, the functional ingredient is at least one dietary fiber source. Numerous polymeric carbohydrates having significantly different structures in both composition and linkages fall within the definition of dietary fiber. Such compounds are well known to those skilled in the art, non-limiting examples of which include non-starch polysaccharides, lignin, cellulose, methylcellulose, the hemicelluloses, P-glucans, pectins, gums, mucilage, waxes, inulins, oligosaccharides, fructooligosaccharides, cyclodextrins, chitins, and combinations thereof.

[0088] In certain embodiments, the functional ingredient is at least one fatty acid. As used herein, "fatty acid" refers to any straight chain monocarboxylic acid and includes saturated fatty acids, unsaturated fatty acids, long chain fatty acids, medium chain fatty acids, short chain fatty acids, fatty acid precursors (including omega-9 fatty acid precursors), and esterified fatty acids. Suitable omega-3 fatty acids for use in embodiments of the present invention can be derived from algae, fish, animals, plants, or combinations thereof, for example. Examples of suitable omega-3 fatty acids include, but are not limited to, linolenic acid, alpha-linolenic acid, eicosapentaenoic acid, docosahexaenoic acid, stearidonic acid, eicosatetraenoic acid and combinations thereof. In some embodiments, suitable omega-3 fatty acids can be provided in fish oils, (e.g., menhaden oil, tuna oil, salmon oil, bonito oil, and cod oil), microalgae omega- 3 oils or combinations thereof. In particular embodiments, suitable omega-3 fatty acids may be derived from commercially available omega-3 fatty acid oils such as Microalgae DHA oil (from Martek, Columbia, Md.), OmegaPure (from Omega Protein, Houston, Tex.), Marinol C- 38 (from Lipid Nutrition, Channahon, Ill.), Bonito oil and MEG-3 (from Ocean Nutrition, Dartmouth, NS), Evogel (from Symrise, Holzminden, Germany), Marine Oil, from tuna or salmon (from Arista Wilton, Conn.), OmegaSource 2000, Marine Oil, from menhaden and Marine Oil, from cod (from OmegaSource, RTP, NC). Suitable omega-6 fatty acids include, but are not limited to, linoleic acid, ganima-linolenic acid, dihommo-gamma-linolenic acid, arachidonic acid, eicosadienoic acid, docosadienoic acid, adrenic acid, docosapentaenoic acid and combinations thereof.

[0089] In some embodiments, the functional ingredient is chosen from at least one probiotic, prebiotic and combination thereof. Examples of probiotics include, but are not limited to, bacteria of the genus Lactobacilli, Bifidobacteria, Streptococci, or combinations thereof, that confer beneficial effects to humans. In particular embodiments of the invention, the at least one probiotic is chosen from the genus Lactobacilli. Non-limiting examples of species of Lactobacilli found in the human intestinal tract include L. acidophilus, L. casei, Lfermentum, L. saliva roes, L. brevis, L. leichmannii, L. plantarum, L. cellobiosus, L. reuteri, L. rhamnosus, L. GG, L. bulgaricus, and L. thermophilus. Non limiting examples of prebiotics include, mucopolysaccharides, oligosaccharides, polysaccharides, amino acids, vitamins, nutrient precursors, proteins and combinations thereof.

[0090] In some embodiments, the one or more beverages or one or more throw syrups described herein further comprise herbs, minerals, micronutrients and vitamins that are believed to impart the drinker a boost in energy and an overall enhanced feeling of well-being. The herbs in the composition may include any one or more of ginkgo biloba, guarana, and ginseng. Suitable vitamins or vitamin precursors include ascorbic acid (Vitamin C), beta carotene, niacin (Vitamin B3), riboflavin (Vitamin B2), thiamin (Vitamin Bl), niacinamide, folate or folic acid, alpha tocopherols or esters thereof, Vitamin D, retinyl acetate, retinyl palmitate, pyridoxine (Vitamin B6), folic acid (Vitamin B9), cyanocobalimin (Vitamin B12), pantothenic acid, biotin, vitamin A, vitamin E, vitamin K, or a combination thereof.

[0091] Exemplary minerals include sodium, magnesium, chromium, iodine, iron, manganese, calcium, copper, fluoride, potassium, phosphorous, molybdenum, selenium, zinc, or any combination thereof. The minerals can be provided as a mineral salt, including carbonate, oxide, hydroxide, chloride, sulfate, phosphate, pyrophosphate, gluconate, lactate, acetate, fumarate, citrate, malate, amino acids and the like for the cationic minerals and sodium, potassium, calcium, magnesium and the like for the anionic minerals. In some embodiments exemplary micronutrients can include L-camitine, choline, coenzyme Q10, alpha-lipoic acid, omega-3-fatty acids, pepsin, phytase, trypsin, lipases, proteases, cellulases, or any combination thereof.

[0092] In some embodiments, the one or more beverages or one or more throw syrups described herein further comprise any additive or ingredient listed or described in U.S. Patent No. US 9,169,285 and published U.S application no. US 2010/0009052, each of which are incorporated herein by reference in their entireties.

[0093] In some embodiments, the one or more beverages or one or more throw syrups described herein further comprise at least one additional sweetener that is generally used in beverages. In some embodiments, the one or more beverages or one or more throw syrups described herein further comprise sucrose. In some embodiments, the at least one additional sweetener may be a natural sweetener, a non-natural sweetener, a high potency sweetener, a carbohydrate sweetener, a synthetic sweetener or any combination thereof. In some embodiments, the additional sweetener is chosen from natural sweeteners other than Stevia sweeteners. In another embodiment, the at least one additional sweetener is chosen from synthetic high potency sweeteners. As used herein, the phrase "synthetic sweetener" refers to any composition which is not found naturally in nature and characteristically has a sweetness potency greater than sucrose, fructose, or glucose, yet has less calories.

[0094] In some embodiments, the at least one additional sweetener is a carbohydrate sweetener. Non-limiting examples of suitable carbohydrate sweeteners include sucrose, fructose, glucose, erythritol, maltitol, lactitol, sorbitol, mannitol, xylitol, tagatose, trehalose, galactose, rhamnose, cyclodextrin (e.g., alpha-cyclodextrin, beta-cyclodextrin, and gammacyclodextrin), ribulose, threose, arabinose, xylose, lyxose, allose, altrose, mannose, idose, lactose, maltose, invert sugar, isotrehalose, neotrehalose, palatinose or isomaltulose, erythrose, deoxyribose, gulose, idose, talose, erythrulose, xylulose, psicose, turanose, cellobiose, glucosamine, mannosamine, fucose, fuculose, glucuronic acid, gluconic acid, glucono-lactone, abequose, galactosamine, xylo-oligosaccharides (xylotriose, xylobiose and the like), gentio- oligoscaccharides (gentiobiose, gentiotriose, gentiotetraose and the like), galactooligosaccharides, sorbose, ketotriose (dehydroxyacetone), aldotriose (glyceraldehyde), nigero- oligosaccharides, fructooligosaccharides (kestose, nystose and the like), maltotetraose, maltotriol, tetrasaccharides, mannan-oligosaccharides, malto-oligosaccharides (maltotriose, maltotetraose, maltopentaose, maltohexaose, maltoheptaose and the like), dextrins, lactulose, melibiose, raffinose, rhanmose, ribose, isomerized liquid sugars such as high fructose corn/starch syrup (HFCS/HFSS) (e.g., HFCS55, HFCS42, or HFCS90), coupling sugars, soybean oligosaccharides, glucose syrup and combinations thereof. D- or L-configurations can be used when applicable.

[0095] Non-limiting examples of synthetic high potency sweeteners suitable for embodiments of this disclosure include sucralose, potassium acesulfame, acesulfame, acid and salts thereof, aspartame, alitame, saccharin and salts thereof, neohesperidin dihydrochalcone, cyclamate, cyclamic acid and salts thereof, neotame, advantame, glucosylated steviol glycosides (GSGs) and combinations thereof. [0096] Suitable natural high potency sweeteners include, but are not limited to, mogroside IV, mogroside V, Luo Han Guo, siamenoside, monatin and its salts (monatin SS, RR, RS, SR), curculin, glycyrrhizic acid and its salts, thaumatin, monellin, mabinlin, brazzein, hemandulcin, phyllodulcin, glycyphylin, phloridzin, trilobtain, baiyunoside, osladin, polypodoside A, pterocaryoside A, pterocaryoside B, mukurozioside, phlomisoside I, periandrin I, abrusoside A, steviolbioside and cyclocarioside I. The natural high potency sweetener may be provided as a pure compound or, alternatively, as part of an extract.

[0097] In some embodiments, the additional sweetener can be chemically or enzymatically modified natural high potency sweetener. Modified natural high potency sweeteners include glycosylated natural high potency sweetener such as glucosyl-, galactosyl-, fructosyl- derivatives containing 1-50 glycosidic residues. Glycosylated natural high potency sweeteners may be prepared by enzymatic transglycosylation reaction catalyzed by various enzymes possessing transglycosylating activity.

[0098] The at least one additional sweetener may be present in the beverages and throw syrups disclosed herein in an amount effective to provide a concentration from about 0.3 ppm to about 3,500 ppm, for example, about 1 ppm, about 50 ppm, about 100 ppm, about 200 ppm, about 300 ppm, about 400 ppm, about 500 ppm, about 600 ppm, about 700 ppm, about 800 ppm, about 900 ppm, about 1000 ppm, about 1100 ppm, about 1200 ppm, about 1300 ppm, about 1400 ppm, about 1500 ppm, about 1600 ppm, about 1700 ppm, about 1800 ppm, about 1900 ppm, about 2000 ppm, about 2500 ppm, about 300 ppm, or about 3500 ppm, including all the values and subranges that lie therebetween.

[0099] In some embodiments, the one or more beverages or one or more throw syrups described herein are subject to homogenization conditions, such as high-pressure homogenization, to provide a homogenous beverage composition. Any conventional homogenization equipment can be employed, such as equipment available from APV Gaulin, Alfa-Laval or Niro Soavi. In some embodiments, the beverage compositions disclosed herein are pasteurized to sterilize the product by destroying unwanted microorganisms. Exemplary processes to destroy or remove unwanted microorganisms include hot-filling, aseptic packaging, ozonation, radiation (e.g., ultra violet light or gamma rays), membrane permeation, pulsed electric field, sonication, and the like. [0100] The present technology is further illustrated by the following examples, which should not be construed as limiting in any way.

[0101] Exemplary food, beverage, and/or other consumable food product compositions containing a steviol glycoside sweetener composition are set forth in the following Table [0102] The exemplary food, beverage, and/or other consumable food product compositions provide ppm ranges for the typical concentrations of the steviol glycoside sweetener composition when used as a single sweetener. Concentrations may vary depending upon formulation, flavor, and target consumer.

Table 1. Typical concentrations of the steviol glycoside sweetener composition when used as a single sweetener

Foam Height and Foam Stability

Example 1

[0103] To evaluate the foam height and the foam stability of Composition A versus commercial stevia sweeteners, concentrated throw syrups were created by introducing sweeteners (Reb A, Reb M and Composition A) to water using an in-house foaming method. Compositions are presented below in Tables 2.

Table 2. Composition A

Table 3. Syrup Formulations

[0104] The tested sweeteners were added at 4 times the concentration in the finished beverage (800 ppm) to heated water and were mixed for at least 10 minutes to form concentrated syrups. Syrups were allowed to cool. 1 part of sweetened syrup was added to 3 parts of refrigerated sparkling seltzer water into a 10 oz glass bottle and closed immediately with a plastic soda cap. The sweetened syrup after adding seltzer water in a 10 oz bottle was stored in the refrigerator for a minimum of 8 hours.

[0105] A 1000ml graduated cylinder was placed upside down, over the neck of the bottle to create a tight seal. When ready for measurements, the graduated cylinder was quickly inverted with the bottle attached 180° to allow all the liquid to pour out from the bottle into the graduated cylinder. Once the beverage was completely gone from the bottle, the maximum foam height (ml) was recorded, and a timer was used to measure the foam stability (seconds). Results are shown in Table 4.

Table 4. Experimental Results for foam height and foam stability

[0106] These experiments demonstrate that Reb A and Reb M exhibit similar foam stability and foam height. It is surprising to observe that Composition A has an almost 50% lower foam stability and 15% lower foam height when compared to Reb A and Reb M.

Solubility

Example 2

[0107] Solubility of varying concentrations of Composition A (1 wt%, 2 wt%, 5 wt%, 10 wt%, 15 wt% and 20 wt% of Composition A based on the total amount of steviol glycosides in the composition) were tested in water. The samples were stored/observed at room temperature for 24 hours to three weeks. Solubility was evaluated using a modified scale from the Kraft Patent WO 2013123281 Al

[0108] On a scale of 1-5, where a solubility of 1 is a crystal-clear solution, solubility of 2 shows some haze, solubility of 3 appears hazy, solubility of 4 appears hazy with some particles, and a solubility of 5 is hazy and all particles. The samples were observed regularly every 24 hours.

[0109] The experiment showed that 20 wt% of Composition A, remained clear after 48 hours and 10 wt% of Composition A remained clear after 5 days.

Example 3

[0110] Solubility of Composition A was evaluated in a no added sugar syrup base using a 5:1 lemon lime carbonated soft drink (CSD) syrup and 9:1 throw for coffee syrup. The syrups were stored at ambient and refrigerated conditions. A no sugar added artificial control was used for the coffee syrup and a full sugar control was used for the lemon lime syrup. Composition A was formulated at 0.9% in the lemon lime syrup. Composition A was formulated at 0.4200% in the no sugar added coffee syrup.

Table 5. Coffee Syrup formula (9:1 Throw)

Table 6. Diet Lemon Lime CSD 5:1 Throw

Table 7. Solubility of Throw syrups under ambient and refrigerated conditions

Days § NS A 9:1 Coffee NS A 9:1 Coffee NS A 5:1 Lemon NS A 5:1 Lemon

[0111] Solubility was evaluated using a modified scale from the Kraft Patent WO 2013123281. Solubility Scale of 1 crystal clear solution, 2 shows some haze, 3 shows some haze with few particles, 4 appears with more particles, 5 is all particles.

[0112] Composition A, used at 0.42% (9-1 throw syrup) and 0.9% (5-1 throw syrup) remained stable under both storage conditions (ambient & refrigerated) at 3 weeks.

[0113] The solubility of Reb M and Reb D are 0.13%-0.15% and 0.035%-0.045%, respectively, at 21°C. Traditional 5-1 and 9-1 throw syrups require a 6-fold and 10-fold concentration of sweeteners in their respective formulations. Due to their constraints with solubility Reb M and Reb D are insoluble in 5-1 and 9-1 throw syrups and thus are unable to meet the desired level of sweetness.

[0114] Composition A is highly stable at concentrations up to 10-20% w/w at 21 °C and is stable in both 9-1 and 5-1 throw syrups when compared to Reb M and Reb D. This unexpected effect is highly advantageous for beverage manufacturing.

EQUIVALENTS [0115] The present technology is not to be limited in terms of the particular embodiments described in this application, which are intended as single illustrations of individual aspects of the present technology. Many modifications and variations of this present technology can be made without departing from its spirit and scope, as will be apparent to those skilled in the art. Functionally equivalent methods and apparatuses within the scope of the present technology, in addition to those enumerated herein, will be apparent to those skilled in the art from the foregoing descriptions. Such modifications and variations are intended to fall within the scope of the present technology. It is to be understood that this present technology is not limited to particular methods, reagents, compounds compositions, or biological systems, which can, of course, vary. It is also to be understood that the terminology used herein is for the purpose of describing particular embodiments only, and is not intended to be limiting.

[0116] In addition, where features or aspects of the disclosure are described in terms of Markush groups, those skilled in the art will recognize that the disclosure is also thereby described in terms of any individual member or subgroup of members of the Markush group.

[0117] As will be understood by one skilled in the art, for any and all purposes, particularly in terms of providing a written description, all ranges disclosed herein also encompass any and all possible subranges and combinations of subranges thereof. Any listed range can be easily recognized as sufficiently describing and enabling the same range being broken down into at least equal halves, thirds, quarters, fifths, tenths, etc. As a non-limiting example, each range discussed herein can be readily broken down into a lower third, middle third, and upper third, etc. As will also be understood by one skilled in the art all language such as “up to,” “at least,” “greater than,” “less than,” and the like, include the number recited and refer to ranges which can be subsequently broken down into subranges as discussed above. Finally, as will be understood by one skilled in the art, a range includes each individual member. Thus, for example, a group having 1-3 atoms refers to groups having 1, 2, or 3 atoms. Similarly, a group having 1-5 atoms refers to groups having 1, 2, 3, 4, or 5 atoms, and so forth.

[0118] All patents, patent applications, provisional applications, and publications referred to or cited herein are incorporated by reference in their entirety, including all figures and tables, to the extent they are not inconsistent with the explicit teachings of this specification.

Claims

CLAIMS What is claimed is:

1. An edible composition comprising a steviol glycoside composition comprising 5-30 wt% rebaudioside M (reb M), 15-35 wt% rebaudioside AM (reb AM), and 10-25 wt% rebaudioside N2 (reb N2) based on the total amount of steviol glycosides in the edible composition, wherein the edible composition has a foam height of at least about 1 % less than a foam height of a rebaudioside (reb A) sweetened control composition that does not contain the steviol glycoside composition, a foam stability that is at least about 1 % less than a foam stability of a reb A sweetened control composition that does not contain the steviol glycoside composition, or a combination thereof.

2. The composition of claim 1, wherein the steviol glycoside sweetener composition further comprises rebaudioside 04 (reb 04).

3. The composition of claim 1, wherein said composition has a foam height that is about 1% to about 50% less than a foam height of a reb A sweetened control composition that does not contain the steviol glycoside composition; a foam stability that is about 1% to about 75% less than a foam stability of a reb A sweetened control composition that does not contain the steviol glycoside composition; or a combination thereof.

4. The composition of claim 1 , wherein said composition has a foam height that is about 45% to about 65% less than a foam height of a reb A sweetened control composition that does not contain the steviol glycoside composition.

5. The composition of claim 1, wherein said composition has a foam stability that is about 10% to about 30% less than a foam stability of a reb A sweetened control composition that does not contain the steviol glycoside composition.

6. The composition of claim 1, wherein said foam height and said foam stability are determined in accordance with the foam height assay, foam stability assay, or one or more methods set forth in Example 1 or 2.

7. The composition of any preceding claim, wherein the composition has a pH ranging from about 2.2 to about 7.5.

8. The composition of any preceding claim, wherein the steviol glycoside composition is present in an amount of 5 ppm to 5000ppm based on the total composition.

9. The composition of any of claims 1-7, wherein the composition is a throw syrup configured for dilution with a liquid medium to form a beverage.

10. The composition of any of claims 1-7, wherein the composition is a carbonated beverage.

11. The composition of any preceding claim, wherein the composition exhibits a sucrose sweetness equivalence of at least 1%.

12. An edible composition comprising a steviol glycoside composition comprising 5-30 wt% rebaudioside M (reb M), 15-35 wt% rebaudioside AM (reb AM), and 10-25 wt% rebaudioside N2 (reb N2) based on the total amount of steviol glycosides in the edible composition, wherein the edible composition has improved solubility compared to a reb M sweetened control composition that does not contain the steviol glycoside composition, improved solubility compared to a reb D sweetened control composition that does not contain the steviol glycoside composition, or a combination thereof.

13. A dry blend of steviol glycosides comprising 5-30 wt% reb M, 15-35 wt% reb AM, and 10-25 wt% reb N2 on a dry basis based on the total amount of steviol glycosides in the blend, wherein the steviol glycosides have a combined water solubility of up to 20% at 21 °C.

14. The composition of claim 12, wherein the composition is a beverage.

15. The composition of claim 12, wherein the steviol glycoside composition is present in an amount ranging from about 450 ppm to about 15,000 ppm.

16. The composition of claim 12, wherein the steviol glycoside composition is present in an amount ranging from about 750 ppm to about 25,000 ppm.

17. The composition of claim 12, wherein the steviol glycoside composition is present in an amount ranging from about 18,000 ppm to about 60,000 ppm.

18. The composition of claim 12, wherein the composition is a throw syrup configured for dilution with a liquid medium to form a beverage.

19. The composition of claim 12, wherein the composition exhibits a sucrose sweetness equivalence of at least 1%.